Roasted Broccoli

More roasted veggies? But of course! Hubby and I have been roasting anything and everything under the sun. Tossing veggies with some olive oil, salt, and pepper then cooking them at a high heat just brings out so much flavor, it’s really delicious.

Roasting broccoli has been a favorite recently since this veggie cooks quicker than some other veggies (brussels sprouts – I’m talking to you). See those dark edges on the little flowerettes of broccoli? Those are my favorite part!

Hubby likes some grated parmesan on his broccoli but I keep mine naked. Wouldn’t have it any other way.

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Roasted Broccoli

Yield: 2-4

Ingredients:

1 bundle broccoli crowns
1 Tbsp olive oil
salt and pepper to taste

Directions:

Preheat oven to 400. Line a baking sheet with aluminum foil to avoid a mess.

Drizzle the olive oil over broccoli. Use your hand to stir it up so all the broccoli gets coated. Sprinkle with salt and pepper. Toss again to disperse seasoning.

Roast in oven for 20 minutes, stirring once in the middle. Serve hot or at room temperature.

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4 Responses to “Spaghetti Squash with Spinach and Raisins”

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    yumventures — February 26, 2010 at 1:45 pm

    I love Cara’s stuff too, and this recipe looks great =) Spaghetti squash is so delicious…I love how you can make it more savory, or sweeten it up with the raisins and it is still delicious!

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    2
    Cara — February 26, 2010 at 2:14 pm

    So glad you liked it! I love how your pictures are a zillion times better than mine too, hehe 🙂

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    nutmegnanny — March 2, 2010 at 3:16 pm

    This looks awesome! I don’t know why but I’m scared of spaghetti squash. I need to get over that and just try it. It’s bound to give me a nice healthy meal…which I can immediately ruin when I eat dessert..haha.

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    Jen — March 2, 2010 at 3:26 pm

    I also tend to ruin my healthy meals with dessert, but that’s ok! You should def try spaghetti squash. It’s really good!

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